Microgreen Recipes

Carrot and Microgreen Salad

• 4 cups peeled and shredded carrots (about 1½ pounds)

• 2 stalks celery, cut in half lengthwise and sliced very thinly on the diagonal

• 1–2 cups microgreens of your choice

• ½ cup dried cranberries, roughly chopped

• ½ cup sliced almonds, toasted

Dressing

• ¼ cup freshly squeezed orange juice

• 1 tablespoon fresh lemon juice

• 2 teaspoons Dijon mustard

• 2 teaspoons minced shallot or red onion (optional)

• 2 teaspoons raw honey or maple syrup

• 3 tablespoons olive oil

• ½ teaspoon salt

In a medium-sized bowl, combine carrots, celery, microgreens and cranberries. Mix gently.

Combine all the ingredients for the dressing in a jar and shake until mixed. Just before serving, pour over salad. Adjust salt to taste.

Garnish with toasted sliced almonds.

Microgreen and Orange Salad

• 1 cup microgreens (approximate)

• 1 orange, peeled and cubed

• 1 handful of carrot, either grated, peeled in strips or Julienned

• 1/4 cup walnuts, chopped

• Avocado, diced into cubes

For a vinaigrette salad dressing to lightly flavor the salad. I used:

• 1 tbsp olive oil

• 1 tbsp lemon juice

• salt & pepper if you are up for it, add a small amount of finely chopped garlic.

Instructions:

1. Lightly mix the salad ingredients together, and drizzle over the dressing.

Microgreens Salad with Roasted Chickpeas Recipe

Salad

• 1 head Romaine lettuce

• 1 pkg microgreens

• 6 radishes, halved or sliced

Lime Dressing

• 2 Tbsp lime juice

• 1/8 tsp dry mustard powder

• 1/4 tsp salt

• 4 Tbsp olive oil

• coarse sea salt, to taste

• black pepper, to taste

• Parmesan shavings, for garnish

• roasted chickpeas, for garnish

Instructions

• Trim the romaine back to the lighter colored leaves (or use romaine heart). Chop finely.

• Place the romaine, microgreens and radishes into a serving bowl and reserve in the refrigerator until ready to serve.

• Whisk together the lime dressing ingredients, cover and refrigerate until ready to serve.

• At the last moment before serving, toss the salad lightly with lime dressing, sprinkle with sea salt and fresh ground black pepper. Sprinkle with shaved Parmesan cheese and roasted chickpeas. Enjoy!

MICROGREENS & RADISH SALAD WITH LEMON POPPY SEED DRESSING

Lemon Poppy Seed Dressing 

• 1/2 teaspoon Dijon mustard

• 1 teaspoon honey

• 1/4 teaspoon fine sea salt

• 2 tablespoons lemon juice

• 4 tablespoons extra virgin olive oil

• 1/2 teaspoon lemon zest

• 2 teaspoons poppy seeds

Salad

• 3 heaping cups of microgreens

• 4 radishes, thinly sliced

• 3 tablespoons lightly toasted sunflower seeds (this can be done in a dry skillet over medium heat on the stovetop for about 3 minutes)

• 2 ounces crumbled feta cheese

Preparation

1. Prepare the dressing by adding all the ingredients to a mason jar. Secure the lid and shake vigorously. Taste for seasonings and adjust as needed.

2. In a large bowl toss the microgreens, radishes, sunflower seeds and feta. Drizzle with the dressing (adding just enough to taste, you may find you want to use it all or that it's fine with less) and toss until evenly coated.